Ingredients makes 50

1packet pre- rolled pastry sheets

2 rectangular sheets

6 pork sausages casting removed

1 tablespoon chopped fresh rosemary

3 tablespoon fine chopped walnuts

2 tablespoon fresh breadcrumbs

1 egg beaten

1 tablespoon poppy seeds

This is a very simply receipe to prepare

Place the sausage fillings in the bowl and break with a fork . Mix in the rosemary parmesan , walnuts and breadcrumbs Unroll the puff pastry sheets and brush very lightly with the egg . Roll the sausage fillings between 2 sheets of baking paper the same size as the pastry . Use the paper to make it easier to filling onto the pastry sheets . Next roll the pastry up on both until they meet in the middle forming a heart Press together well and and chill for an hour When ready to bake cut in slices place on a baking sheets covered with non sticky baking powder and glaze with more egg over the poppy seeds . Bake for 20-25 minutes at 200/c till golden brown . Serve either cold or hot

Ingredients

3 kg roasted potatoes , peeled and quartered

coarse salt and pepper

400/500ml cooking oil

Method

Place the potatoes in a large saucepan and cover with water . Season with salt and pepper and bring to the boil . lower the heat and simmer gently for 15 minutes . Drain all the water, place on the lid and shake the pan . Meanwhile place the oil into a large roasting pan and heat in the oven .

Remove from the oven carefully place in a pre- boiled potatoes and season well with salt and pepper . Using a large spoon drizzle the hot oil from the pan over the potatoes Place in the oven at 200/c for 30-35 minutes without touching them then turn outside down and continue to cook for 20 minutes to brown the other side Sprinkle a little extra salt and serve.

Ingredients

Lamb brand self raising flour 300gr

lamb brand brown sugar

lamb brand sultanas

lamb brand golden raisins

lamb brand black raisins

Lamb brand candied peel

lamb brand almonds

lamb brand glace cherries

lamb brand ground cinnamon

lamb brand mixed spice

lamb brand table salt 1/2 tsp

lamb brand bicarbonate of soda 1/4 tsp

unsalted butter 250gr

eggs 6

brandy 3 tablespoon

black treckle 1 tbsp

lemon rind 1 tbsp

lamb brand sugar white

marzipan

Sift the flour and add the cinnamon , spice , bicarbonate of soda and salt . In a separate bowl , mix together the sultanas , currants , raisins , candied peel , glace cherries , almonds , hazelnuts and lemon rind . In another separate bowl , mix the eggs and brandy well . in a mixer beat the butter , brown sugar and black treckle until creamy . gradually blend in the flour mixture and finely blend in the fruits and mixture and keep mixing everything together .

Greese the inside of the tin pan with butter and line the inside with a greased baking paper . Tie a thick strap of paper with the outside of the pan and turn the mixture into the prepared pan . Bake in a preheated 135’c oven for about 2 hours or until a skewer inserted in the center of the cake of the cake comes out clean . Remove cake for oven and allow to cool in the same tin pan . You can also cover it with marzipan and sugar paste .

Ingredients

Cooking time 60 minutes, makes 2 logs

Lamb brand walnuts 200gr

lamb brand milk

Dark chocolate bar

lamb brand glace cherries 150

lamb brand candied peel 150

lamb hazelnuts 100gr

lamb brand almonds

morning coffee biscuits 450gr

brandy 45ml

condensed milk 2 tins

lamb brand milk

dark chocolate bar

Lamb brand icing sugar 1 tbsp.

Method

Roast the hazelnuts and almonds in a preheated oven for 180’c for about 10-12 minutes or until light and fragrant . Crush together into biscuits, hazelnuts and almonds . grate the chocolate .

Mix all the ingredients with your hands.

Form the mixture in a shape of a log . wrap in waxed paper and store in the refrigerator for at least 12 hours . Remove from the refrigerator and cover with Bain Marie melted chocolate . once the chocolate dries , Sprinkle over with sifted icing sugar to resembled snow and decorate with holly .

Ingredients serve 20

300d dried mixed fruit

75gr candied peel 75red cherries , halved

100whisky, 65 butter , 75 , sugar

235ml milk, 1 tsp double cream

2 small eggs , 4 tots whisky

200light brown sugar

125self raising flour

2 tsp ground cinnamon

1 tsp ground mixed spice

225gr butter chilled and grated

120gr brown breadcrumbs 150gr ( nuts, pecans walnuts brazil nuts )

method

Start this recipe the day before by soaking the mixed fruit , candied peel and cherries in a bowl with the whisky overnight . Greese 1.5litre pudding bowl . In the medium bowl , mix together the milk , eggs and brown sugar . Sift in the flour and spices, then add the grated butter and breadcrumbs to the bowls and mix together . next mix in the soaked fruit and the nuts . pour in the mixture into prepared pudding and even out . cut 2 foil discs larger then the bowl and butter . Cut 2 foil disks larger in the bowl and butter .Fold into the rim and tie with string . place in the saucepan and oil round and hot water up to 3/4 of the way . Steam the pudding for 5 or 6 hours adding more water to the pan when necessary. If you are storing the pudding allow to cool , remove the foil and wrap up in baking paper and store . For the sauce , place the butter sugar, vanilla ice- cream and tot whisky in the saucepan and heat together 2-3 minutes until bubbling hot . the sugar should be dissolve the sauce be thick. Place the hot pudding on a serving tray . Heat the extra tot of whisky and pour over the pudding nd flame using a lighter . Immediately pour over the whisky cream and serve

Ingredients serve 6.

500gr dried yellow split soaked overnight

25gr butter

1 large onion

125gr ridless smoked steaky bacon rashes , roughly chopped

1 garlic clove , crushed

1.7litres (3 pintts well –flavouredham or vegetable stock

1 bouquet (1 bay leaf) a few fresh parsley and thyme sprigs

1 tsp cooked ham chopped

Salt and freshly ground black pepper

Cracked black pepper to serve.

Method

Drain the soaked split peas. melt the butter in a large pan, add the onions bacon and garlic and cook over a low heat for about 10 minutes until the onion is soft. Add the split peas to the pan with the stock . bring to the boil and use a spotted to remove the surface add the Bourget garni and oregano then season with salt and ground black pepper.  Transfer to the slow cooker , cover and cook on high for 3-4 hours until the peas are very soft.  Leave the soup to cooker cover and cook on high until the peas are very soft. Leave the soup to cool , then whiz half the soup in a blender of food processor until smooth. Leave the soup to cool a little for 3-4 until the peas are very soft. Leave the soup to cool a little, then whiz half the soup in a blender or food processor until smooth.  Pour the soup into the pan and reheat , then add the ham and check the seasoning with cracked black pepper to serve .

Ingredients

450gr strawberries

400grms white sugar

1 large granny smith apple peeled and coarsely grated

1 tablespoon lemon juice

1 tablespoon sea salt flakes

For the custard

6 eggs

120ml heavy cream

1 tablespoon white sugar

1 teasepoon salt

For the french toast

2 slices of bread (preferible brioche) cut to 1.5cm thickness

30gr unsalted butter , divided

For the toppings

icing sugar

whipped cream

lemon juice

sea flakes

Method

Start by making the jam. Combine the strawberries and sugar in a large heavy pan . Stir in the grated apple and cook over alow- medium heat , stairing to break up the strawberries until the sugar has melted completely . Stir in the lemon juice and remove the jam from the heat before trasferring to a bowl or jar in order to cool .

Cover and chill the jam in the fridge until it has set about for 2hours . This recipe produces more jam than is needed for the French toast . Extra jam can be kept refrigerated up to 2 weeks . Make the custard by combining all the ingredients and whipping together in a bowl until the mixture has turned a pale yellow coloured about 2-3minutes. Transfer the custard to a dish in preparation for dunking the bread slices. Take your slices of bread and make a 2 inch split into the side of each piece , being careful not to slice the center of the bread . Spoon about a tablespoon of your jam into each slice of bread.

Cook the slices of French toast one at a time in a frying pan . Melt half of the butter in a frying pan on medium high heat before dunking a slice of bread into your prepared custard it in the pan . Cook for 1 minute on each side or until the bread is turned golden brown . Transfer the toast on a baking sheet and repeat with the remaining slices of bread . Place both slices of toast into the oven for 6 minutes while you prepare to serve . Remove the finished toast from the oven each slice on a plate . Dust both slices with icing sugar and serve it a dallop of whipped cream , extra jam , a dash of lemon juice and a sprinkle of sea salt flakes.

Ingredients serve 4

500gr ikapuljat tac- canga

bzar iswed

basla zghira imqatta’ irqiqa

mozzarella imqatta f’ dadi zghar

50gr frak tal-hobz jew hafur (Oats )

Metodu

Poggi l-ikapuljat go skutella shiha

Werqa tursina imqatta irqiq

Ftit zejt taz- zebbuga

Poggi l- ikapuljat go skutella kbira. Ghaffeg sew b’imgharfa ta l-injam

Zid it-tursin il-frak tal- hobz jew il-hafur (Oats)

Hallat kollox sew b’imgharfa ta l-injam

ifforma forma ta’ burgers imdaqsa . fin-nofs ta’ kull wahda deffes mozzarella zghar .

Poggi il-burgers fil-frigg ghal madwar nofs siegha sakemm jaghqdu ftit

Dellek tagen bi ftit zejt u ibda aqli il-burgers sakemm il-kulur burgers ma jibqax ahmar imma jigi kannella skur . Servi go panura ma ftit insalata friska

Dawn il- burgers jifrizaw ruhom sew jekk jigu imgezwra fil- fojl wahda wahda biex ma jehlux flimkien. Meta tkun se tuzahom , ohroghom ftit minuti qabel . tista ukoll isajarhom fil- forn f’ temperatura moderata.

400gr fjiuretti tal-pastard

400brokkoli

50butir mhux mielah

45gr plain dqiq

500ml halib

werqa randa

1/2 kuccarina nocimuskata mahkuka

200gr gobon lancashire imfarrak

50gr parmegjan mahkuk

ponn weraq tas- salvja

mgharfa zejt taz- zebbuga

Metodu

Ghalli il-pastarda bl-ilma bil-melh ghal 8minuti sakemm tibda tirtab

Zid il-brokkoli f’nofs is-sajran . Saffi mill-ilma u erfghu f’genb.

Biex taghmel iz-zalza, dewweb il-butir f’tagen non stick fuq nar medju . Zid id-dqiq u sajjarghal madwar minuta sakemm jidhol sew il- butir u it- tahlita tigi qisha dqiq . Nehhi minn fuq in-nar u ftit ftit zid il- halib mat- tahlita b’ imgharfa tal- injam

zid il-weraq randa erga’ poggi fuq in-nar u qalli. Hawwad il-hin kollu sakemm iz- zalza tibda taghqad . Nehhi il-werqa randa, erga poggi fuq in-nar u ghalli . Zid il-mustarda u habbat sakemm iz- zalza tkun kompletament minghajr capep .

Hawwar il-bzar mithun frisk melh u nocemuskata .

Sahhan id-dixx tal-gratin taht il-grill . Zid bil-mod il-haxix maz-zalza u sahhan mill-gdid . Zid il-lancashire imfarrak u aqleb it-tahlita tad-dixx .

Roxx il- Parmegjan fil-wicc u poggi taht il-grill sakemm il-gratin jiehu kulur dehbi . Itfa il-weraq tas-salvja fiz-zejt taz-zebbuga u ladarba jinksew sew biz- zejt ferrex il- wicc tal- gratin. Erga poggi taht il- grill sakemm jitqarmcu u jiehdu ftit kulur .

Servi immedjatament .

Ingredients

300gr white chocolate

1 tablespoon matacha powder

3 tablespoon freeze dried strawberries

1 drop red food colouring

1 teasepoon salt darker

Method

Line a large baking tray with parchment paper . Using a food processor blend the freeze dried strawberries until they reach a crumb – like texture. Roughly chop the white chocolate into smaller pieces and place into a large heatproof bowl

Place the bowl over the saucepan of simmering water in order to melt the chocolate , ensuring that the bottom of the bowl does not touch the surface of the water . Once half of the bowl does not touch the surface of the water . Once half of the chocolate has melted, remove the bowl from the heat allow the remaining of the chocolate using the residential heat .

Reserve about a tablespoon of the melted white chocolate in a small bowl . Add the drop of the food coloring in order to achieve a pink shake and mix in the processed freeze – dried strawberries . Sift the matcher powder into a large bowl with the majority of the melted white bowl and mix well . Spread the mixture evenly onto a lined baking tray Pour the reserved white chocolate on top of the matcha mixture .

Scatter the sea salt flakes over the mixture and use a chopsticks or large toothpick to create a decorative swirl .

Scatter the sea salt flakes over the mixture and refrigerate for 15 minutes or until the chocolate had set .

Break or cut the chocolate bark into pieces or serving of the desired size and garnished with additional strawberries and mint if desired

Ingredients serve 6-8

2 pounds(nofs artal) new red skinned potatoes

¾ cup sour cream

½ cup minced green onions including the green onions greens

1 tbsp of fresh fresh minced dill.

1/3 cup apple cider vinegar

2 tsp kosher salt

½ teasepoon freshly ground black pepper.

method

Place potatoes skin on in a 2 to 3 quarter saucepan . Cover with an inch of cold water . Bring to a simmer lower te heat to maitain a low simmeruntil they are easily pierced ith a fork . Strain the potatoes in cold water , then set them aside to cool

In a medium bowl whisk together the sour cream, green onions , dill , cider vinegar , salt & black pepper. The dressing should be strongly flafoured (the potatoes will need it )

Cut the cooled potatoes in half lenghtwise . Top with the dessing chill for at least 1 hour before serving to allow the potatoes to adsorb one of the dressing .

Ingredients

2 medium potatoes , peeled and quatered

100ml cream

20gr butter

 1 small carrot

1 small marrow

30gr cherry tomatoes

150gr peas

 1 whole sea bass

Method

Boil a pot of saltecd water to a boil.

Add potatoes and cook until tender but still , about15minutes, drain

In a small saucepan heat the butter and cream over a low heat until the butter is melted .

Using an electric beater slowly blend the cream mixture into the potatoes until smooth and creemy

Cut the vegtables as in the picture blanched them for a minute and then toss them in some olive oil .

Cook peas in a saucepan of boiling water for 2 or 3 minutes until tender . Drain .

Melt the butter in the same pan over medium high heat .

Add the onion and garlic . Cook until softened .  Return peas to the pan . Add cream

Cook stairing for 1 minute .  

Process until smooth. 

Clean and fillet the sea bass . 

Score it and cut each fillet in three pieces .

On medium heat , pan dry for 2 minutes on each side .  Season everything with salt and pepper . Assemble and serve .

Ingredienti isservi 6

3 imgharef kosbor mithun

Qxur ta 3 laringiet kbar

4 werqiet rand niexfa

Kuccarina melh ohxon

3 imgharef ghasel

2 imgharef zejt taz- zebbuga

3 bicciet kustilji ta’ xi 400gr kull wahda

method

Sahhan il-forn ghal 180 degrees celcius/gas 4.  Farrak iz-zerriegha tal-kosbor, it-trab tal-kosbor ,il-weraq tar-rand, il-qxur tal-laring , il-melh u ftit bzar fil-processor ta l- ikel sakemm kollox isir trab . hallat mieghu l- ghasel, il-meraq tal-laring u iz-zejt.

Poggi il- kustilji f’ turtiera jew tnejn , basta ikunu f’ saff wiehed . roxxhom fuqhom it- tahlita tall- hwawar u dawwarhom kemm tista biex tara li ikuni nksew sew . sajjar fil-forn ghal siegha sakemm jihmaru sew u jitbasktu . Dawwarhom darba waqt is-sajran. 

Servi ma ftieli tal-laring li tista jinghasar fuq il-kustilji jekk wiehed ikun jixtieq .

Ingredients

2 tablespoon lemon juice

1 tablespoon olive oil

2 garlic cloves , minced

2 tablespoon minced fresh thyme

Or ½ teasepoon dried thyme

4 tuna steaks 150gr each

¼ tsp  teasepoon salt

¼ tsp pepper

Method

In a large resealable plastic bag conbine the lemon juice oil, garlic and thyme .   Add the tuna seal the bag and turn to coat . Refregerate for up to 30 minutes, turning occasionally .

Remove tuna from bag and springkle with salt and pepper . Drain and discard marinade.

Moisten a paper towel with cooking oil.  Using long handling tongs , lightly coat the grill rack .  Grill the tuna covered over heat and broil four minutes on each side for medium rare or until slightly pink in the center .

Serve with grilled fresh vegetables .

Ingredients

1 large onion chopped

 120ml extra virgin olive oil

1 garlic clove

5 gr chilli , chopped

60 gr green olives

200 gr fresh swordfish , diced

½ white wine

12 cherry tomatoes

4 tbsp chopped basil

2 tbsp chopped parsley

 2 tbsp chopped coriander

400 gr linguine

Method

Saute the onion sliced in a frying pan with a little extra irgin olive oil until these turn to soft .

Add the garlic , chilli,  olives and the swordfish and saute for minute. Then add the white wine and cook until all the wine is absorbed . Add the cherry tomatoes , half the basil , parsley and coriander and allow to simmer for 5 minutes .

Cook the pasta in boiling water . Take a teasepoon of the pasta sauce water and add it to the sauce , add a pinch of salt and cover .  Drain the pasta and transfer to a pan over low heat .

Mix the pasta in the sauce and simmer for a few minutes . Add more some herbs but keep some aside to garish .

Serve the pasta on warm plates , garish with the remaining herbs to drizzle some herb oil .

Ingredients serve 6

25 gr unsalted butter

400gr plain or sweet short crust pastry

500gr ground almonds

500gr apples peeled quatered peeled cored and slice

2 cloves

50 gr golden granulated sugar

Method

Butter a 25cm pie plate and resered the rest of the butter

Divide the pastry in two and roll out half of it to line the pie plate

Sprinkle the base of the pie with ground almonds to assorb the juices . Arrange the fruit tuck in the cloves dab on the remaining butter and sprinkle with sugar .

Moisten the rim of a pie base . roll out the second pierce of pastry and cover the pie with it . Seal and trim the edges . Decorate with top of pastry trimmings if you wish .  

Make a whole of the stem to escape and bake in a preheated oven at 200 degrees C, Gas mark 6 for 12 minutes and turn down to 180 degrees celcius, gas mark 4 , For another 30 minutes or so . serve hot , warm or cold.

Ingredients.

400gr shortcrust pastry

85 butter

 4 large onion peeled and thinly sliced

1 tablespoon flour

300 ml cream or full cream milk

 Gozo salt.

Freshly ground black pepper .

Freshly grated nutmeg

4 eggs .

Method

Melt the butter in a heavy frying pan and it gently fry the onions until soft , transulent and just begening to turn colour . This will not be berried . Remove the pan from the heat , sprinkle on the flour and gradually stir in th cream . Bring to the boil stairring continuosly and cook for 5 minutes . Season the mixture with salt and pepper and grind in a little fresh nutmeg . Beat in the eggs one at a time , away from the heat , .

Line a 25 centimeter chickee or pie dish with pastry and pour in the filling . Place the dish on a baking sheet in a pre- heated oven at 200 degrees celcius gas mark 6 for about 40 minutes until the top is golden brown . The tart can be served at any temperature but I prefer it warm .

Ingredients serve 10-12 persons.

1 whole turkey approx. 6 kg

10 slices steaky bacon,

1 small onion , sliced

1 stick celery, sliced

few sprigs fresh thyme

600 melted butter

1 small carrot

1tbsp butter and oil

1 onion , finely chopped

1 tbsp chopped fresh thyme

2 Maltese sausages (casting removed)

300gr minced pork

1 beaten egg

4 tablespoon fresh breadcrumbs

1Apple grated

2 tablespoons chopped fresh chestnuts

2 tbsp chopped pistachoes

3 tablespoons dried cramberries

zest of an orange

fresh black pepper to season

for the gravy

2 shallots finely chopped

2 cloves garlic, finely chopped

50gr butter

2 sprigs fresh thyme

1 tbsp. Dijon mustard

salt and pepper to taste

150ml port

300ml cream

250ml stock

Method

To make the stuffing heat the butter and oil and soften together the onion garlic and thyme for 4 minutes . In a medium bowl . Place the sausage meat filling pork and cooked onion mixture and mix well . Add the remaining ingredients , season and black pepper and mix .

For the turkey, remove any giblets or inners . Stuff with the pepper stuffing mixture and close up the extra skin using tooth picks . In a large baking tray place the sliced carrots , onion , celery and thyme sprigs and lay over the turkey . Season the turkey all over with the melted butter . Cover the turkey breasts breasts completely with the whole turkey with foil . pour 1 small cup of water into the tray . cook at 160/c for 2hours covered with foil basting with the pan juices for 30 minutes then for approximately .another 21/2 hours uncovered .

For the creamy port , sauté the shallots and garlic with the butter for 3/4 minutes till soft . Add in the thyme . Dijon and salt and pepper to season . Splash in the port to evaporate then add in the cream , stock and pan juices from the turkey . Bring to the boil then lower the heat for 10-15 minutes to evaporate and thicken . Discard the thyme sprigs and serve in gravy boat .

Ingredients Preparation time 40 minutes

makes 1 house

Lamb brand plain flour 375gr

Lamb brand brown sugar 150gr

Lamb brand ground ginger 2 tbsp.

Lamb brand ground cinnamon 2 tsp

Lamb brand ground allspice 1 tsp

Lamb brand bicarbonate of soda 1/4 tsp

Black treckle

water 2 tbsp.

egg 1

Lamb brand icing sugar 400gr

egg whites 2

fresh lemon juice

lamb brand chocolate discs

lamb brand cake

Method

Whisk the flour , bicarbonate of soda, ginger, cinnamon , allspice , vanilla powder and salt together in a large bowl . Set aside in a large bowl using a mixer fitted with a paddle attachment , beat in the butter and brown sugar together on a medium speed until completely smooth about 2 minutes . Beat in the egg , black trecle and water on high speed until well combined .

on a low speed slowly mix the dry ingredients until combined . Divide cookiedough in half , flatten into discs and wrap each tightly in plastic wrap . On low speed slowly mix the dry ingredients into the wet ingredients until combined . Divide cookie dough in half flatten in plastic wrap . Chill in the refrigerator for 2hours or up to 3 days . Remove dough in the refrigerator and roll out in beetween two pieces of floured parchment or a cookie cutter . Using a sharp knife or a cookie cutter , cut the dough and bake for about 10-12 minutes or until edges are lightly browned . Remove from the oven and allow to cool . Mix all the ingredients together in a food processor until you get a soft peak .

To color , divide the paste in different containers and add a small amount of food coloring and mix well.

ingredients

2 small butternut squash halved and seeded removed

2 tablespoon olive oil

fresh salt and pepper to taste 1 tbsp butter

4 cloves , chopped , chopped

1 large onion , finely chopped

6 parsnip , grated

2 Apples, grated

3 tbsp dried cranberries

4 tablespoon chopped chestnuts

120gr fresh breadcrumbs

1 egg beaten

Start this receipe by placing the butternut squash halves on a baking tray

spring over 2 finely chopped cloves of garlic , season with pepper and salt and drizzle with 1 tbsp. oil Half bake in the oven at 200’c for 15 minutes . Meanwhile , make the filling . Heat 1 tablespoon olive oil in a pan with the butter and soften together 2 chopped garlic and onion for 3minutes . add the grated parsnips and apple , season with salt and pepper and cook for a further 2 minutes . Remove off the heat and stir in the cranberries , chestnuts breadcrumbs and beaten egg . Spoon this mixture and beaten egg Spoon this mixture on top of 2 halves of the baked butternut squash , then place the other 2 halves on top . the together with string like a roast and continue to bake in the oven at 200/c for 20 minutes . serve with roasted potatoes